Plunging hands into the cold mixture of eggs, bread crumbs, meat, and herbs is strangely therapeutic. Turning it over and through my fingers, making something out of nothing, brings a sense of deep satisfaction.

Simmering a large pot of scarlet sauce, adding a little bit of this and a little bit of that, while bubbles surface and steam swirls, allows my creative juices to flow freely.

I can make a mean pot of from-scratch meatballs and marinara. And I love doing it whenever I get a chance.

But here’s the thing–I don’t often get the chance. I know you can relate. Our days are filled with important responsibilities and commitments and little people who need to be fed.

Some days, mama needs a shortcut meal up her sleeve. Friend, this is one of those meals.

Here’s what I’ve learned–it’s totally acceptable to take shortcuts. Not only is it acceptable, but sometimes it’s necessary. Sometimes, we absolutely need quick and easy options.

Yes, making delicious, soul-warming food from scratch is an art form. But you know what? Being able to throw together a few ingredients for a quick and easy meal that still tastes delicious is an art, too.

While you don’t have to have a pressure cooker for this meal, it does make it a little faster.

Cooking meatballs in the pressure cooker is faster than using the stove top, but I’m including directions for both methods of preparation. My electric pressure cooker is an Instant Pot, which I love!

All you need is a package of frozen, fully-cooked Italian meatballs, a jar of spaghetti sauce, some cheese, and a package of sub rolls. I like to “doctor up” jarred sauces a bit, so I’ve included my tweaks in the recipe as well. But feel free to omit those additions if you don’t have them or don’t want to use them.

How to Make Pressure Cooker Italian Meatball Subs

To prepare these pressure cooker Italian meatball subs, you’ll place the trivet (or you can use a steamer basket, if you have one) in the insert pot of your Instant Pot. Next, pour in a cup of water.

Set the meatballs on top of the trivet. Lock the lid into place and set the vent to the sealed position. These cook for 6 minutes at high pressure, followed by a quick release.

Carefully remove the lid once the pressure has dropped and lift the trivet or steamer basket of meatballs out. Dump out the water, then put the meatballs directly into the insert pot.

Add in the jar of spaghetti sauce and the herbs (if using). Use the Saute function to simmer the sauce for a few minutes until heated through, stirring occasionally.

Add meatballs and sauce to toasted sub rolls, top with cheese, then pop under the broiler until cheese is melted. Voila!

In the insert pot of your Instant Pot, add 1 cup of water. Place trivet into insert pot and set frozen meatballs on top of the trivet.

Lock the lid in place and set the vent to the sealed position. Using the Manual/Pressure Cook button, select a 6 minute cook time at high pressure.

Once the cook time is complete, perform a quick release of pressure. After the pressure has released and the valve has dropped, carefully remove the lid. Press the Cancel/Keep Warm button to turn off the pressure cooker.

Gently lift out the trivet of meatballs and discard the cooking water. Place the meatballs directly into the Instant Pot, followed by the sauce and basil, oregano, Italian seasoning, and garlic powder (if using). Stir to combine.

Use the Saute feature to simmer the sauce for a couple of minutes until it is heated through.

Place toasted sub rolls onto a baking sheet. Top each roll with meatballs and sauce, followed by two slices of provolone cheese.

Put baking sheet into the oven and turn on the broiler, allowing cheese to melt. Remove from oven and serve.

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